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6 Serves
89 Mins
Prepare the cabbage leaves by carefully separating them and blanching in boiling water until pliable, then set aside to cool.
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Vitamin E
2 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
60 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
213 mg / 1,250 mgPotassium
602 mg / 4,700 mgSodium
703 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
7 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
In a large mixing bowl, combine the ground pork, cooked rice, onion, garlic, salt, pepper, and paprika to create the filling.
Place a portion of the filling onto each cabbage leaf, roll tightly, and tuck in the sides to secure.
Heat olive oil in a large Dutch oven over medium heat and sauté the remaining onions until translucent.
Layer the cabbage rolls over a bed of sauerkraut in the Dutch oven, pour over the tomato juice, and simmer covered for one hour until the cabbage is tender.
36
g65
g10
g
Malaysian
Mexican